We grow several types of kale that are available in
the Fall, Winter and Spring. Our kale is washed and
cooled immediately after harvest, to preserve freshness,
but it will not remove all of the dirt and sand, so
it should be washed again prior to eating.
Usage and Cooking Strategies:
Kale can be used raw or cooked. For and easy cooking
preparation, wash and cut into thin strips, sauté
in a skillet over medium high heat, with garlic, salt
and chili flakes. Try tossing raw kale with your favorite
dressing, just let it marinate for about 30 minutes
before serving. Kale is also great in soups and stews.
For kale chips, toss whole kale leaves with salt and
olive oil and roast in the oven at 325 degrees, for
about an hour until crispy, check every 10 minutes for
the last half hour to make sure they don’t burn.
Use our kale, within 4-5 days of receiving it for optimum
freshness. Cut, wash and freeze to save for use in smoothies.
Kale Salad with Caesar Dressing
Potato and Kale Soup